Sheet Pan Maple Glazed Chicken Thighs Recipe

Whenever I’m craving something that’s both sticky and savory with just the right hint of sweetness, my mind races to this Sheet Pan Maple Glazed Chicken Thighs recipe.

The first time I nailed this dish, the kitchen filled with the mouthwatering aroma of caramelized maple and crispy skin that had me wiping drool off my chin. This recipe is my go-to because it’s incredibly simple yet packed with layers of flavor—plus, everything cooks on just one pan.

I love how the chicken turns out juicy and tender beneath that perfectly caramelized maple glaze, which gives it a depth of flavor that you just can’t get from plain roasted chicken. You’ll want to keep your napkins close because the sticky sweet glaze is seriously addictive!

Sheet Pan Maple Glazed Chicken Thighs Recipe: Why It Works & Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 pounds)
• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce (low sodium preferred)
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• Fresh thyme or rosemary sprigs (optional, for garnish)

This recipe blends simple ingredients that create a perfect harmony of flavors and textures. The maple syrup delivers that luscious sweetness that caramelizes beautifully in the oven, giving the chicken an irresistibly sticky glaze. Using bone-in, skin-on chicken thighs is key—they stay juicy and flavorful, while the skin crisps up into little pockets of crunchy goodness.

Dijon mustard adds a hint of tanginess that balances the syrup’s sugar with subtle acidity, while soy sauce brings depth and a touch of salt that enhances the overall flavor without overpowering the maple. Garlic adds warmth, and smoked paprika introduces a delicate smokiness that complements the sweet-and-savory profile. Apple cider vinegar brightens the dish and cuts through the richness of the chicken and glaze, making every bite pop. I love olive oil here because it helps the skin get crispy, without weighing down the glaze.

Sheet Pan Maple Glazed Chicken Thighs Recipe

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Sheet Pan Maple Glazed Chicken Thighs Recipe offers a simple flavorful way to enjoy juicy chicken with a sweet maple glaze Try it tonight

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: American

Ingredients

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6 bone-in, skin-on chicken thighs (about 2 pounds)

1/3 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons soy sauce (low sodium preferred)

3 garlic cloves, minced

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

2 tablespoons olive oil

Fresh thyme or rosemary sprigs (optional, for garnish)

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Instructions

Preheat your oven to 425°F (220°C).

In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper.

Pat the chicken thighs dry with paper towels, then brush the olive oil all over the chicken pieces, coating them evenly.

Place the chicken thighs skin-side up on a rimmed baking sheet or sheet pan, spacing them out so they’re not touching.

Brush the glaze generously over each piece of chicken, covering all the nooks and crannies; save a little glaze for later.

Bake in the preheated oven for about 25 minutes, until the internal temperature reaches 165°F and the skin is golden.

Remove the pan, brush another layer of glaze over the thighs, then switch the oven to broil and broil for 2-4 minutes until caramelized. Watch closely to avoid burning.

Remove from the oven and let the chicken rest for 5 minutes before serving garnished with fresh thyme or rosemary.

Notes

A simple and flavorful sheet pan recipe featuring juicy, bone-in chicken thighs glazed in a sticky, savory maple sauce with Dijon mustard, soy sauce, and smoked paprika. This one-pan dish delivers crispy skin and a perfect balance of sweet, tangy, and smoky flavors.

Sheet Pan Maple Glazed Chicken Thighs Recipe: Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). I always like to preheat well so the chicken skin crisps up nicely right from the start.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper. This is the magic glaze, and you’ll love the balance of sweet, tangy, and smoky flavors.
3. Pat the chicken thighs dry with paper towels—don’t skip this! Dry skin is essential for a crispy finish. Then brush the olive oil all over the chicken pieces, coating them evenly.
4. Place the chicken thighs skin-side up on a rimmed baking sheet or sheet pan. I space them out so they’re not touching—that helps them crisp up rather than steam.
5. Brush the glaze generously over each piece of chicken, making sure to cover all the nooks and crannies. Save a little glaze for a second round later to keep that shiny coating.
6. Bake in the preheated oven for about 25 minutes, until the internal temperature reaches 165°F and the skin is golden.
7. Pull the pan out and brush another layer of glaze over the thighs, then switch the oven to broil. Broil them for 2-4 minutes to get that perfect caramelized finish. Watch closely here so they don’t burn!
8. Remove from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute and the glaze to set slightly. Serve garnished with fresh thyme or rosemary for a pop of color and aroma.

Sheet Pan Maple Glazed Chicken Thighs Recipe: Tips for Success

• Dry the chicken thoroughly: Wet chicken skin steams instead of crisps. Use paper towels to pat dry all the way around the thighs.
• Don’t overcrowd the pan: Give each piece a little breathing room for even cooking and better browning.
• Watch the broiler closely: The sugar in the maple syrup caramelizes fast under high heat. A few minutes here is all you need.
• Use a meat thermometer: Check for 165°F to ensure juiciness without drying out.
• Let it rest: Resting keeps the meat juicy and lets the glaze thicken slightly for better flavor coating.

Sheet Pan Maple Glazed Chicken Thighs Recipe: Storage & Reheating

Leftover maple glazed chicken thighs are easy to store and reheat without losing their charm. Place them in an airtight container and refrigerate for up to 3 days. To reheat, don’t toss them in the microwave as that can make the skin rubbery. Instead, warm them in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until heated through and the skin crisps back up a bit. Another quick way is to reheat in a skillet over medium heat on the stovetop—just add a tiny splash of olive oil and cover briefly to warm without drying.

Sheet Pan Maple Glazed Chicken Thighs Recipe: FAQ

Can I use boneless chicken thighs instead?

Yes, boneless, skinless thighs can work, but the texture and flavor will be a bit different. Boneless thighs cook faster, so reduce baking time to 18-20 minutes, and the skinless part means you won’t get that crispy, caramelized texture on top.

Is there a way to make this recipe gluten-free?

Absolutely! Just swap the soy sauce for tamari or coconut aminos to keep that savory umami flavor while making it gluten-free. The rest of the ingredients are naturally gluten-free.

Can I prepare the chicken ahead of time?

You can toss the chicken in the marinade a few hours or even overnight before roasting. Just cover and refrigerate. This extra time lets the flavors soak in deeper, but be sure to pat the skin dry before baking to get that crisp finish.

Why does the glaze sometimes become grainy?

This happens if the glaze cools too much or sits for a long time. The sugars recrystallize. Warm it gently before brushing it on or mix it fresh. Also, brush it on the chicken when it’s still warm in the oven to help it meld nicely.

Can I add vegetables to the sheet pan?

You sure can! Root vegetables like carrots, parsnips, or sweet potatoes hold up well to roasting at high heat and will soak up some of those lovely maple flavors. Just toss them in olive oil, salt, and pepper, and arrange them around the chicken, keeping in mind the cooking times may vary slightly.

Nutritional Information

Here’s an estimated nutrition breakdown per serving, assuming 6 servings total:

• Calories: 360
• Fat: 22g
• Protein: 29g
• Carbohydrates: 8g
• Sugars: 7g (from maple syrup)

Keep in mind, these are rough estimates and can vary depending on the exact ingredients and portion sizes you use.

Sheet Pan Maple Glazed Chicken Thighs Recipe: Wrapping Up

Trust me, once you try this Sheet Pan Maple Glazed Chicken Thighs recipe, it’ll make it onto your regular rotation just like it did mine.

It’s the kind of recipe that feels special but comes together with zero fuss, delivers all the punchy, sticky-sweet, savory flavors you want, and makes your kitchen smell like something straight out of a cozy diner.

If you give it a go, don’t forget to drop a comment and tell me how it turned out—or share your tasty tweaks. Happy cooking!